Bird Seed, Anyone?

I hope this isn't violating copyright laws, but I'm going to share a side dish recipe I love to make on Saturday afternoons when it's hot enough to grill outside. We fondly call it "Bird Seed Salad" because the quinoa looks a lot like bird seed. It is excellent cold or at room temp, and has a Southwestern flair. It's also vegetarian, so for those of us watching cholesterol, it's safe.

Quinoa Black Bean Salad

From Moosewood Restaurant Low-Fat Favorites, 1996

1/3 cup quinoa

1 cup water

1 t olive oil

4 t fresh lime juice, or more to taste

1/4 t ground cumin

1/4 t ground coriander

1 T finely chopped fresh cilantro

2 T minced scallions

1 1/2 cups cooked black beans (15 ounce can, drained)

2 cups diced tomatoes (I just use one tomato)

1 cup diced bell peppers (I use half a pepper)

2 t minced fresh green chiles (I use one little can, drained)

salt and ground black pepper to taste

I like to add left-over corn on the cob, cut off the cob, or if I'm in a pinch, half a 15 ounce can of corn. Corn just seems to improve the salad.

Rinse the quinoa well in a sieve under cool running water. In a saucepan, bring the water to a boil, add the quinoa, cover, and simmer on low heat, until all the water is absorbed and the quinoa is tender, about 10-15 minutes. Cool for 15 minutes.

In a small mixing bowl, combine the oil, lime juice, cumin, coriander, cilantro, and scallions. Stir in the beans, tomatoes, bell peppers, and chiles. Add the cooled quinoa, and salt and pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges.